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Mango Kheer (Mango Rice Pudding)

This creamy, fragrant pudding can be made ahead of time and chilled until needed.

Preparation time:
15 minutes

Cooking time:
25 minutes, plus cooling

Total time:40 minutes, plus cooling

Serves:
8

Ingredients

3 ripe mangoes

1 litre milk

150g basmati rice

120g soft brown sugar

50g raisins

50g slivered almonds

1 tsp rose water or elderflower cordial

Large pinch of saffron

1 tsp ground cardamom

Slivers of pistachio, to garnish

Method

Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a purée, transfer to a bowl and set aside.

Bring the milk to the boil in a large pan, then reduce to a simmer. Pour in the rice. Cook, stirring regularly, for about 25 minutes, or till the rice is soft. Turn off the heat, add the sugar and stir until dissolved. Set aside to cool and, once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses (martini glasses look good) and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio.